Creamy Chickpeas from Dried: A Simple Guide
Dried chickpeas: learn to cook perfectly creamy, tender garbanzo beans from scratch. Master this simple method for superior flavor and texture every time.
Ingredients
- ½ pound dried chickpeas (1¼ cups)
- 4 quarts water
- 2 cloves garlic (smashed)
- 1 dried bay leaf
- 1-2 whole dried chilies (optional)
- Salt to taste
Instructions
- Pick over the dried chickpeas, removing any small stones or debris. Rinse them well under cold running water.
- Combine the rinsed chickpeas, 4 quarts of fresh water, smashed garlic, bay leaf, and dried chilies (if using) in a large pot. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 1 to 1½ hours, or until the chickpeas are tender. Cooking time can vary depending on the age and variety of the chickpeas.
- Stir in salt to taste during the last 15-20 minutes of cooking. This allows the salt to be absorbed without hardening the chickpeas.
- Once tender, remove from heat. Drain the chickpeas, discarding the garlic, bay leaf, and chilies before serving.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.